This week, we're bringing it back to the basics! I wanted to return to simpler recipes, with fewer ingredients, and less prep time. I also wanted to make the meals more versatile. For instance... there are a few different things we'll do with the loaded veggie salad. It's similar to a salsa/pico-like dish. Sometimes we'll eat it like a dip with chips, we may put some on top of a salad, make it into a really healthy egg white omelet, or use it to top off a veggie burger. The Chili Pineapple Grilled Chicken can be used as a stand alone meal, or find its way into my salad, or even be great in a wrap. The Garlic Chicken and Pasta, as well as the Black Bean and Sweet Corn Salad will make great lunches to eat quickly at work. One of my favorite recipes this week has to be the pulled pork. The flavor is amazing! 

I hope everyone has been out and about enjoying this beautiful weather! The warmth and sunshine gave us a great excuse to get grilling again.

Chili Pineapple Grilled Chicken

http://www.plainchicken.com/2016/06/chili-pineapple-grilled-chicken.html?m=1#more

 Ingredients

  • 2 lb chicken tenders
  • 1 cup sweet chili sauce
  • 1/4 cup pineapple juice
  • 1/4 cup honey

Directions

  1. Whisk together sweet chili sauce, pineapple juice and honey. Reserve 1/4 cup of sauce and pour remaining sauce over chicken tenders. Marinate in the refrigerator 30 minutes to an hour.
  2. Remove chicken from marinade. Grill until done, about 5 minutes per side. Brush chicken with reserved sauce on each side and cook for an additional minute on each side.

Garlic Chicken & Veggie Pasta

https://www.buzzfeed.com/mercedessandoval/this-meal-prep-garlic-chicken-and-veggie-pasta-is-the-perfec

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 pound chicken breast, diced
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 4 cups kale. Chopped (We used Spinach)
  • 2 cloves garlic, minced
  • 3 cups whole grain whole wheat rotini pasta, cooked al dente according to package instructions
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper, divided

Directions

  1. Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
  2.  Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
  3.  Add carrots to skillet and sauté for 2-3 minutes until tender.
  4. Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
  5. Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
  6. Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
  7. Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
  8.  If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
  9. Or serve immediately for a family dinner.
  10. Enjoy!

Loaded Veggie Salad

http://www.pipandebby.com/pip-ebby/2016/8/31/loaded-veggie-salad-with-chickpeas-and-black-beans#_a5y_p=5730648

Ingredients

  • 15-oz. can black beans, rinsed and drained
  • 15-oz. can chickpeas (garbanzo beans), drained
  • 15-oz. can diced tomatoes
  • 15-oz. can corn, drained
  • 4-oz. can diced green chiles
  • 1 red onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeño pepper, diced (optional)
  • 1/4 cup chopped fresh cilantro
  • Juice from 2 limes
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • Avocado slices, for topping

Directions

Combine all ingredients (minus avocado) in a large bowl. Mix well. Cover and refrigerate until ready to serve. Top with avocado slices just before serving.

Black Bean and Sweet Corn Salad

http://www.melskitchencafe.com/black-bean-and-sweet-corn-quinoa-salad/

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen sweet white corn
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1/2 cup cilantro, chopped

Directions

  1. In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
  2. Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
  3. Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!

Slow Cooked BBQ Pork

http://www.franksredhot.com/recipes/slow-cooked-bbq-pork-RE0473-1

Ingredients

  • 4 lbs. boneless pork loin roast,fat trimmed
  • 1 (14 1/2 ounce) can beef broth
  • 1/3 cup FRENCH'S® Classic Worcestershire Sauce
  • 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce

Zesty BBQ Sauce

  • ½ cup ketchup
  • ½ cup molassess
  • ¼ cup FRENCH'S® Classic Yellow Mustard
  • ¼ cup FRENCH'S® Classic Worcestershire Sauce

Directions

  • PLACE pork in bottom of slow cooker.
  • COMBINE broth, Worcestershire and RedHot Sauce. Pour over meat. Cover and cook on HIGH setting for 5 hours (or 10 hours on LOW), until meat is fork tender.
  • TRANSFER meat to cutting board. Discard liquid. Coarsely chop roast. Stir meat into Zesty BBQ Sauce. Heat through. Serve on large rolls with deli coleslaw, if desired.

Shopping List

  • 1 pound chicken breast, diced
  • 2 lb chicken tenders
  • 4 lbs. boneless pork loin roast, fat trimmed
  • 3/4 cup uncooked quinoa
  • 3 cups whole grain whole wheat rotini pasta, cooked al dente according to package instructions
  • olive oil
  • Juice from 2 limes
  • Minced Garlic
  • 1/4 cup honey
  • 1/4 cup pineapple juice
  • 1 1/2 cups chicken or vegetable broth
  • 1 (14 1/2 ounce) can beef broth
  • Worcestershire Sauce
  • 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 1/2 cups Zesty BBQ Sauce
  • 1 cup sweet chili sauce
  • 1 medium yellow onion, chopped
  • 1 red onion, chopped
  • 1 cup frozen sweet white corn, 15-oz. can corn, drained
  • 2 (15-ounce) cans black beans, drained and rinsed, 15-oz. can black beans, rinsed and drained
  • 15-oz. can chickpeas (garbanzo beans), drained
  • 15-oz. can diced tomatoes
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 4 cups kale(SPINACH) Chopped
  • 4-oz. can diced green chiles
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeño pepper, diced (optional)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons dried oregano, divided
All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly